Mujadara (Lentils and Rice with Crispy Onions)

Name: Mujadara (Lentils and Rice with Crispy Onions)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Middle Eastern
Ingredients: 1 cup green or brown lentils, picked over and rinsed; 1 cup long-grain white rice, rinsed; 3 large yellow onions, halved and thinly sliced; 1/2 cup olive oil; 1 1/2 tsp ground cumin; 1/4 tsp ground allspice; 1/2 tsp black pepper; 5 3/4 cups water, 4 cups for the lentils, 1 3/4 cups for the rice; salt, about 2 teaspoons in total

Green lentils and rice cooked with cumin and allspice in onion-scented olive oil, piled with deeply browned, crisp onions. Vegan, inexpensive and made from pantry staples.

Prep: 10 min
Cook: 1 hr
Total: 1 hr 10 min
Difficulty: Easy
Cuisine: Middle Eastern
Serves: 4

No major allergens identified

Diet: Vegan, Gluten-free, Dairy-free, Nut-free, Egg-free

How we identify allergens

Ingredients

4 servings

Serves 4

1 cup green or brown lentils, picked over and rinsed
1 cup long-grain white rice, rinsed
3 large yellow onions, halved and thinly sliced
1/2 cup olive oil
1 1/2 tsp ground cumin
1/4 tsp ground allspice
1/2 tsp black pepper
5 3/4 cups water, 4 cups for the lentils, 1 3/4 cups for the rice
salt, about 2 teaspoons in total

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Steps

Put the lentils in a saucepan with 4 cups of the water and 1/2 teaspoon salt. Bring to a boil, then simmer until just tender but still holding their shape. Drain.
Meanwhile, heat the oil in a large heavy pot with a lid over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring every minute or two and lowering the heat if the edges scorch, until deep mahogany brown and partly crisp.
With a slotted spoon, lift about half the onions onto a paper-towel-lined plate and spread them out so they crisp as they cool.
To the onions and oil left in the pot, add the cumin, allspice and pepper and stir for 30 seconds. Add the rice and stir for 1 minute to coat every grain.
Add the drained lentils, the remaining 1 3/4 cups water and 1 teaspoon salt. Bring to a boil, cover, turn the heat to low and cook until the water is absorbed and the rice is tender.
Take the pot off the heat and let it stand covered for 10 minutes. Fluff, taste for salt and serve topped with the crispy onions.

Ingredients

Estimated nutrition per serving

Calories: 610
Protein: 16 g
Fat: 28 g
Carbohydrates: 76 g
Fiber: 7 g
Sodium: 25 mg

Estimated from the ingredient amounts using USDA FoodData Central. Not included: optional ingredients, anything without an amount (to taste, for serving) and salt for cooking water.

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